Preheat oven to Peel 2 to 3 parsnips into 2 cups thin ribbons, and slice remaining parsnips into chunks. Transfer parsnip ribbons tow bowl, and toss with 1 tsp olive oil and paprika. Season with salt and pepper. Spread on baking sheet and bake 20-25 minutes or until golden brown, stirring every 5-7 minutes then cool. Boil parsnip chunks in large pot of salted water 30 minutes, or until very soft. Drain, and reserve cooking liquid. Press boiled parsnips through potato ricer or mash with potato masher until smooth. Stir in ½ cup reserved cooking water, milk, chives and remaining 2 Tbs liv eoil. Season with salt and pepper. Transfer to serving bowl and coarsely break up parsnip strips on top.